Mateo’s Pancit (Noodles) Bihon
- 2 Chicken Breasts (boneless, skinless)
- 1 tbsp Olive Oil
- 2 Carrots (julienne)
- 2 Celery Sticks (diced)
- 1 cup Snow Peas (julienne)
- 1 Bag Coleslaw
- 1/2 cup Onion (chopped)
- 4 clove Garlic (minced)
- 1/4 cup Soy Sauce (doubled)
- 1/3 cup Oyster Sauce (doubled)
- 1 tbsp Chicken Bouillon Powder (doubled)
- Salt & Pepper (to taste)
- 2 Sheets Golden Bihon Cornstarch Sticks
Boil chicken breast. Set aside chicken broth. Shred chicken breast.
Cut vegetables julienne style.
Sauté onion and garlic in 1 tbsp olive oil for 1 minute. Add chicken breast and sauté for additional minute.
Add vegetables to the pan. Season with salt, pepper, 1/4 cup soy sauce, 1/3 cup oyster sauce and 1 tbsp chicken bouillon powder. Sauté for 5 minutes or until vegetables look cooked.
Pour chicken broth into a pot with more water, another 1/4 cup sauce, 1/3 cup oyster sauce and 1 tbsp chicken bouillon powder. Bring to a boil. Add the noodles to broth. Stir and let boil until noodles are cooked (3-5 minutes) and can be pulled apart.
Drain noodles.
Add noodles to a large glass pan. Season with salt and pepper. Top with chicken and vegetable mixture. Enjoy!